Christmas cheesecake

White chocolate, cranberries and plenty of cream cheese makes Charlotte Morgan's festive pud perfect for Christmas indulgence
By Charlotte Morgan
Christmas cheesecake
  • Rating:
  • Serves: 10
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes plus chilling
  • Effort: easy


  • 300 g white chocolate and cranberry biscuits, (we used Merba cookies)
  • 60 g melted butter
  • 600 g full fat cream cheese
  • 180 g golden caster sugar
  • few drops vanilla extract
  • 2 eggs
  • 1 egg yolk
  • 150 ml soured soured cream
  • 200 g fresh or frozen cranberries, small handful reserved
  • 100 g white chocolate, chopped into small pieces
  • icing sugar, for dusting

Tips and Suggestions

The cheesecake should be slightly wobby in the centre when it comes out of the oven.


1. Heat the oven to 180C/fan 160C/gas 4. Put the biscuits in a plastic bag and bash them with a rolling pin until they resemble fine crumbs. Mix with the melted butter and press into a 20cm spring-form tin. Bake for 5 minutes, then set aside to cool.

2. Beat the cream cheese with the sugar, vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in the cranberries (reserving a small handful) and white chocolate, then pour the mix into the tin. Bake for 35-40 minutes, then leave in the tin to cool completely. Chill for at least an hour before serving.

3. To finish, scatter the remaining cranberries on top and sprinkle over a dusting of icing sugar.

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